MESQUITE SMOKED BIRRIA BEEF GARLIC CONFIT TAMALES

Notes:
I cut up the 8.2 Lbs of beef into 3in x 3in cubes, smothered in beef paste, then marinated overnight.
Pasilla Peppers
Beef Marinade Paste:
4oz Sherwood’s Garlic Confit Spread
2 Tbsp Organic Better Than Bullion Beef Base
1 Tbsp Organic Apple Cider Vinegar
1 Tbsp Organic Coco Aminos (Soy Sauce Substitute)
1 Tbsp Hatch Green Chile Seasoning
7 Pepper Beef Rub:
2 Tbsp Fresh Ground Black Pepper
1 Tbsp Fine Ground Black Pepper
1 Tbsp Hatch Green Chile Pepper
1 Tbsp Paprika Pepper
1 Tbsp White Pepper
1 tsp Cayenne Pepper
7 Chiltepine Peppers
I smoked the beef for 30 minutes then flipped and smoked for another 30 minutes until the internal temp hit 165 F. Pressure cook on high with the BIRRIA Sauce for 35 minutes, then let the pressure release naturally over about 40 minutes. Remove beef, strain consume, then serve.
Birria Sauce:
4oz Sherwood’s Garlic Confit Spread
1oz Sherwood’s Garlic Confit Infused Olive Oil
2 cups water
6 Dried New Mexico Chiles
12 Chiles de Arbol
2 Guajillo Chiles
6 Chiltepine Peppers
2 bay leaves
1 cinnamon stick
4 whole cloves
1 Tbsp Oregano
1/2 white onion
Toast Chiles in garlic confit infused Olive Oil, then place in 2 cups beef broth and add ingredients. Bring to a boil then use an immersion blender to blend. Add to the crock pot then pressure cook on high for 35 minutes.
BIRRIA Beef Tamale Masa:
8oz Sherwood’s Mesquite Smoked Garlic Confit Spread
8oz Sherwood’s Mesquite Smoked Garlic Infused Olive Oil
6 Cups Masa
6 5Cups water
5 Tbsp. Better Than Bullion Beef Paste
2 Cups Red Chile Juice
1 cup Chile juice from meat
1/2 Cup Butter
1/2 cup Smoked Bacon Grease
5 Tsp Baking Powder
1 tsp Salt
Whip the butter, Garlic Confit Spread, & bacon grease for 5 minutes in stand mixer. Add 5 Tsp Baking Powder and 1 tsp Salt to the bowl. Slowly add 1 cup at a time of the masa and broth until all the ingredients for the masa are fully combined. Increase mixing speed to high and let mix for 20 minutes.
Soak corn husks for an hour before using to make the tamales.
2 cups water and corn husks. To boil tamales for 2 hours until done cooking.
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